Pacific Northwest | November 2, 2003Pacific Northwest MagazineNovember 2, home
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The Unpairables
Case Studies

Artichoke and Scallops with Orange Butter Sauce

Serves 4

When I was the chef at Canlis from 1996 to 2002, I worked closely with sommelier Shayne Bjornholm to create food-and-wine pairings for a monthly tasting menu. One month I presented Bjornholm with the peculiar challenge of artichoke and citrus on the same plate. He rallied with a Washington sauvignon blanc. And, though many food-and-wine pairings have come and gone, the flavors of that pairing still resonate.

4 large artichokes
1 pound large sea scallops
Sea salt and freshly ground black pepper, to taste
1 tablespoon canola oil
Orange Butter Sauce (recipe below)
Sauvignon blanc (such as Chateau St. Michelle Horse Heaven Vineyards) as an accompaniment

1. Cook the artichokes in boiling salted water for 20 minutes or until tender. Remove the leaves from each artichoke with a sharp knife, then use a teaspoon to scrape away the hairy center to produce artichoke bottoms. Cut each artichoke bottom in half. Save the leaves for an appetizer or side dish with another meal.

2. Sprinkle the scallops with salt and pepper. Put the canola oil in a sauté pan large enough to accommodate the scallops in a single layer and warm the pan over medium heat. Arrange the scallops carefully in the pan with one of their flat sides down. Allow the scallops to cook, undisturbed, for 3 minutes, or until the undersides are well-browned and the scallops are cooked halfway through. Turn and cook one or two minutes longer.

3. Put one split artichoke bottom on each of four salad plates. Distribute the scallops evenly between the plates and drizzle about 2 tablespoons of the orange butter sauce over each plate.

Orange Butter Sauce

Makes about 1/2 cup

1 medium navel orange
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/3 cup cold unsalted butter, cut into bits

Use a citrus zester to remove long curls of zest from the orange, then juice the orange. Put the zest, juice, sugar, salt and pepper in a small saucepan over high heat and boil until the mixture is reduced to about 1/3 of its original volume. Whisk in the butter bits and drizzle over the scallops and artichokes.

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